Spicy Coconut Shrimp Bisque
Ingredients
- 4 tablespoons butter, divided
- 1 pound large shrimp, shelled and deveined, shells reserved
- 2 ½ cups water
- ⅓ cup green onions, chopped
- ⅓ cup chopped celery
- ¼ cup diced fresh jalapeño pepper
- ¼ cup all-purpose flour
- 2 cups ready-to-serve creamy tomato soup
- ½ cup coconut milk
- ¼ teaspoon red curry paste, or to taste
- 1 dash fish sauce, or to taste
- 2 ounces rice crackers
- 1 tablespoon thinly sliced fresh basil
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Instructions
- Melt 2 tablespoons butter in a saucepan over medium heat. Add shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.
- Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.
- Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. Increase heat to medium-high; bring to a simmer.
- Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, 3 to 4 minutes. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.
Source
Original recipe: View Original